Pottery emerged in a similar fashion from the need for vessels in the home in ancient times, and as different families began to specialize in particular trades, so too pottery became a profession. Perhaps not the oldest, but fairly close!
Which brings me back to my original point, that even the best of cuisine is based on the simplest of origins; enjoying food in the home with the people you love. One of my favourite meals in all the world is a simple dish that my Mum used to make called Mock Fish. It is made from potatoes mainly, and I have memories of Mum making batch after batch while my brothers and I devoured them with lashings of tomato relish. So when a friend brought me some home grown spuds, onions and tomatoes the other day, and eggs were cheap, I cooked up a batch, and served them with a sprig of dill from the garden. I took a photo of it and that has been at the top of my blog ever since. The simplest of foods, served in the simplest of ways, on hand crafted vessels, enjoyed with the people you love. What could be more nourishing for the body and the spirit?
1 Large Onion, diced
80g Plain Flour
1 Level Teaspoons of Salt
1 Level Teaspoon of White Pepper
5ml White Vinegar
1kg Finely Grated Potato
Add the ingredients to a large bowl in the order shown, and mix each potato into the mixture as it is grated. This will avoid the potato oxidizing and turning brown. When thoroughly mixed, fry 100ml dollops of mixture on medium heat for three minutes each side till golden brown. Serve as shown in the photo, sandwiched with a slice of fresh tomato and a sprig of fennel, or with lashings of tomato relish. They're really nice cold too!